In a residential area in Daikanyama, there is a cozy Japanese restaurant with only a counter, creating a calm atmosphere. Personally, I like the quietness, but even after visiting three times, we have never seen any other customers besides us, which makes me worried that the restaurant might go out of business. The taste is typical for a Japanese restaurant, but the sauces are well-crafted.

Flawless conversation, dishes that evoke the season, everything about this place exudes top-notch quality without being pretentious, making you feel comfortable. The owner, despite being young, trained at a Kyoto ryotei and worked at the American consulate. A restaurant worth visiting again.

I was taken to this restaurant by a gourmet. It is located a 3-minute walk from Daikanyama Station and a 10-minute walk from Ebisu. The chef has trained at a Michelin two-star kaiseki restaurant in Kyoto and was selected as the chef at the San Francisco Consulate General's residence. The restaurant offers a counter seating with a sense of presence, as well as private rooms. We opted for the full course special kaiseki dinner menu with 10 dishes for 18,000 yen. The menu consisted of appetizers, sashimi, soup, grilled dish, vinegar dish, simmered dish, rice, miso soup, pickles, and dessert. The staff, dressed in kimonos, provided excellent service. The dishes were all paired well with sake, served in beautiful sake cups like Old Baccarat. When I mentioned that I didn't like game meat, they kindly prepared eel for me, which was incredibly delicious. I would love to visit this restaurant again to enjoy their seasonal offerings.

Young and stylish owner, Mr. Tajima. After training at renowned restaurants in Kyoto and Tokyo, and working as a chef at the Consulate General of Japan in San Francisco, he finally opened his own restaurant. With ash-colored hair, a neatly tied tie, and a modern yet simple interior design with a touch of wabi-sabi aesthetic, the place exudes a unique beauty. The open kitchen allows diners to watch the shiny utensils and the charcoal stove in action. The attention to detail, from the tools to the dishes, is evident. Listening to his stories, I felt reassured about the authenticity of Japanese cuisine here. If they could expand their wine selection, it would be perfect.

"Jigen-san, how about a deer meat and Greek wine event?" I was free that evening, so I decided to visit. In a quiet corner of Daikanyama, there is a restaurant called TAJIMA, a modern expression of Japanese cuisine. The interior design is nice, with good lighting. The L-shaped counter facing the kitchen has about 12 seats. This day, we had a course of deer meat dishes from Tokushima, paired with Greek wines. The deer cutlet was particularly impressive. I struck up a conversation with the couple next to me, and a stunning half-French, half-Japanese woman who joined later. She was a beauty and a polyglot, making the meal very enjoyable."

Kappo Tajima, a new Japanese restaurant in Daikanyama. It is a 3-4 minute walk from Daikanyama Station. The restaurant has about 10 counter seats and private rooms as well. The atmosphere inside is calming and pleasant. This was my second visit in October. I had visited in the evening last time, but this time I went for lunch. There are two lunch courses available, priced at 8000 yen and 12000 yen, and I opted for the 12000 yen course. The head chef, Komuro, has experience in Kyoto, creating dishes meticulously with a sincere and lovely smile. The dishes using abundant autumn ingredients were very enjoyable. The appetizer was particularly elaborate, and I couldn't resist ordering sake even though it was lunchtime. The presentation, including the quail egg with persimmon, evoked the essence of autumn. The sashimi was generous and satisfying, especially the saury. The chestnut rice was also delicious. The dessert, sweet potato pudding, had a smooth sweetness that felt special. It was a lunch where I fully enjoyed the autumn season! Thank you for the feast! ◉Dishes □1 Steamed abalone mushroom and salmon roe □2 Hors d'oeuvres: foie gras, marinated oysters, white shrimp, fresh ginkgo nuts, sweet potato, turnip with ginkgo nuts, chestnut, pickled vegetables, quail egg with persimmon, saury, steamed egg, jellyfish with eel □3 Sashimi: cuttlefish □4 Sashimi: bonito □5 Sweet shrimp with plum paste □6 Soup: vine purple flowers, shrimp shinjo, matsutake mushroom, chrysanthemum □7 Mimasu mushroom sauce □8 Mozuku seaweed with sea urchin □9 Saury, king oyster mushroom, wild matsutake tempura □10 Chestnut rice □11 Dessert: sweet potato pudding ◉Drinks Approximately 3 cups of sake

After the closure of Kasumicho Sue Tomi, I started looking for a delicious Japanese restaurant for lunch. This one is located in Daikanyama, along the Toyoko Line, where my home station is. Daikanyama is a place I know quite well, so it's easy to get to, but I was a bit concerned because it's a trendy area for young people. The curtain has the image of a traditional Japanese restaurant, but the entrance has concrete with roses? Inside the restaurant, it feels more like a modern Italian counter rather than a traditional Japanese restaurant. When I entered, there were no other customers, just the chef (more like the head chef) and two male staff members on the floor. Both of them were handsome, and the chef had silver hair, which surprised me because he looked so young! I wondered if they would serve authentic Japanese cuisine... I made a reservation for the 12,000 yen lunch course and sat at the counter. First, I ordered a ginger ale (700 yen) as it was scorching hot outside. Although Daikanyama Station is nearby, I was sweating a lot due to the heat. - Nagaimo Somen: It was refreshing with cold dashi and junsai, perfect for the hot weather. - Steamed fig with sesame dressing - Hassun: Served beautifully on a black plate, it included shrimp sushi, simmered conger eel, snow crab, hijiki seaweed, and rolled tai fish with spinach. It was a delight to see hassun, as many Japanese restaurants in Tokyo don't offer it. - Rock oyster: I love oysters, and these were elegantly cut into quarters. - Bonito tataki: It was made with return bonito from Sanriku at the end of August. It was lightly seared in front of me and tasted delicious. - Conger eel shabu-shabu: The eel was perfectly boned, tender, and melted in the mouth. - Conger eel and matsutake mushroom soup: A favorite soup of the season, but the flavors were a bit too strong for my liking. - Simmered eggplant, pumpkin, and conger eel: A combination of simmered vegetables that I enjoyed, with myoga adding a nice touch. - Mozuku vinegar: The swim bladder of the conger eel was floating in it (I saw this for the first time). It had a chewy texture like a rubber hose. It wasn't particularly delicious, but it was fun to try something new. - Beef tataki: It was the first time I had meat during the meal, with a slightly Western sauce and yuzu pepper for a Japanese touch. - Meal: Red miso soup, pickles, and ikura (happy to have rice accompaniments). The rice was a bit disappointing, as it was a bit mushy. - Panna cotta and yellow peach: A dessert with a Western-style sweetness, not a creative dish but a solid Japanese meal. The course included hassun and simmered vegetables, with a focus on fish, which suited my preferences. However, I didn't enjoy the strong flavors of the soup and the disappointing rice. There was also no tea served during the meal... perhaps because it was hot? The lunch courses range from 5,000 yen to 8,000 yen, so it might be a good option for young people who want to try Japanese cuisine casually. Since I was dining alone that day, the atmosphere was different from my usual experiences, but I still had a great time chatting with the chef. My initial worries based on appearances turned out to be unfounded, and I enjoyed a meal of authentic Japanese cuisine.

Every dish was delicious. The owner and the landlady were so charming, we had a great time. We will definitely go back. Thank you very much.

First visit. Calm atmosphere and intricate dishes. Drinks are slightly expensive.

I enjoyed a luxurious Japanese meal for lunch. The food was delicious, and the chef was young and handsome! I would love to go back there again in the evening.

Delicious Japanese cuisine in Daikanyama.

The Japanese food is very delicious.

The best ever.

Kyoto's "Kappo Hassun" and Tokyo's "Kaiseki Komuro" are restaurants that have been visited by customers. The restaurant has around 10 seats at the counter and private rooms for up to 6 people. Currently, only the counter is being used as there are only two people dining. This time, it seems that they requested for softshell turtle. The details of the course prices are not known, but typically lunch ranges from ¥8000 to ¥12000, and dinner ranges from ¥15000 to ¥22000. The meal included dishes such as: - Yuba with sea urchin from Hokkaido - Firefly squid with green onion - Assorted sushi with mozuku vinegar, ark shell, and conger eel - Tempura of butterbur sprout and bracken - Sashimi of flounder, monkfish liver, and ginger - Softshell turtle hot pot - Softshell turtle liver and eggs - Grilled beltfish - Grilled bamboo shoots - Deep-fried young barracuda, mugwort gluten, taro, bracken, and shimeji mushrooms - Softshell turtle porridge - Hojicha panna cotta The softshell turtle was cooked in a flavorful way, and the chef was described as stylish and interesting. The dishes were well-prepared, and the dessert was a nice touch to end the meal.

I made a reservation and visited this new traditional Japanese restaurant in Daikanyama for lunch. It's located near Daikanyama station, and I took a taxi from Ebisu since I'm not familiar with the area. As I entered the restaurant through the orange curtain, I was greeted by a clean and pleasant atmosphere with a neat counter seat in front of me. The young owner, who is only 31 years old, welcomed me with a smile. Currently, they only offer an 8,000 yen lunch course as they are newly opened. The meal included: - Appetizer: Yuba with sea urchin and shrimp, but the sauce was a bit light in flavor. - Assorted appetizers: Including white clam with cod roe, raw octopus in vinegar, rolled eel, sweetfish in vinegar, fried gingko nuts, fiddlehead tempura, and more. The white clam with cod roe was delicious and went well with alcohol. - Sashimi: Included sea bass, squid, and fatty tuna, all of which were satisfying. - Soup: Mackerel in soup, which was not very enjoyable due to the odd taste combination. - Grilled dish: Grilled cherry salmon, which was a bit dry and tough to eat. - Simmered dish: Steamed sea bream with mugwort gluten, with a soft and easy-to-eat texture. - Rice dish: Oyster mixed rice with fried oysters, which was flavorful and delicious. - Dessert: Panna cotta with citrus fruit and candied chestnuts, a refreshing and easy-to-eat sweet treat. The owner is full of enthusiasm and plans to continue lunch service for a long time, willing to meet customer requests as much as possible. It's a promising restaurant with a young owner, and I look forward to seeing its future development.